RecipesMagazine

Grilled Corn Salad with Marinated Shrimp

Grilled Corn Salad with Marinated Shrimp
You can never have too many side dish recipes, so give Grilled Corn Salad with Marinated Shrimp a try. This recipe covers 51% of your daily requirements of vitamins and minerals. This recipe serves 4. One serving contains 780 calories, 36g of protein, and 35g of fat. Head to the store and pick up juice of lemon, canolan oil, onion powder, and a few other things to make it today. It is a good option if you're following a gluten free, dairy free, and pescatarian diet. From preparation to the plate, this recipe takes roughly 1 hour and 40 minutes. It can be enjoyed any time, but it is especially good for The Fourth Of July.

Instructions

1
Watch how to make this recipe.
2
Special equipment: Skewers, if wooden, soak in water for about 20 minutes
Ingredients you will need
WaterWater
Equipment you will use
SkewersSkewers
3
Blend the garlic, chipotle peppers, lime juice, olive oil and cilantro, to taste, in a food processor or blender.
Ingredients you will need
Chipotle ChilesChipotle Chiles
Lime JuiceLime Juice
Olive OilOlive Oil
CilantroCilantro
GarlicGarlic
Equipment you will use
Food ProcessorFood Processor
BlenderBlender
4
Place the shrimp in a medium bowl, add the marinade and toss to coat. Cover the bowl with plastic wrap and marinate for 20 minutes.
Ingredients you will need
MarinadeMarinade
ShrimpShrimp
WrapWrap
Equipment you will use
Plastic WrapPlastic Wrap
BowlBowl
5
Preheat grill to medium-high.
Equipment you will use
GrillGrill
6
Remove the shrimp from the marinade, thread on skewers, and cook on the grill for about 1 to 1 1/2 minutes or until done.
Ingredients you will need
MarinadeMarinade
ShrimpShrimp
Equipment you will use
SkewersSkewers
GrillGrill
7
Transfer to serving plates and serve with the corn salad alongside.
Ingredients you will need
CornCorn
8
Preheat grill or broiler to medium heat.
Equipment you will use
BroilerBroiler
GrillGrill
9
Rub corn with canola oil and season with salt and pepper. Grill or broil the corn for 7 minutes, turning, or until ears are lightly browned.
Ingredients you will need
Salt And PepperSalt And Pepper
Canola OilCanola Oil
CornCorn
Dry Seasoning RubDry Seasoning Rub
Equipment you will use
GrillGrill
10
Remove from grill and allow to cool.
Equipment you will use
GrillGrill
11
Cut the kernels from the cob and place in a large mixing bowl along with the cherry tomatoes, red bell pepper, scallions, and arugula.
Ingredients you will need
Cherry TomatoCherry Tomato
Red PepperRed Pepper
Green OnionsGreen Onions
ArugulaArugula
Equipment you will use
Mixing BowlMixing Bowl
12
In a small bowl, prepare dressing by whisking together lemon juice, olive oil, salt, pepper and Neelys BBQ Dry Rub, to taste.
Ingredients you will need
Lemon JuiceLemon Juice
Olive OilOlive Oil
PepperPepper
SaltSalt
Dry Seasoning RubDry Seasoning Rub
Equipment you will use
WhiskWhisk
BowlBowl
13
Toss the salad with the dressing and serve at room temperature.
14
Mix all ingredients in a bowl and stir until combined. Keep in an airtight container for up to 6 months.
Equipment you will use
BowlBowl
DifficultyExpert
Ready In1 h, 40 m.
Servings4
Health Score53
Dairy FreeGluten FreeVery Healthy
DietsGluten FreeDairy FreePescatarian
Dish TypesSalad
Occasions4th Of JulySummer
Chipotle Beans and Rice
Grilled Beef Tenderloin with Golden Beet and Blue Cheese Puree
Ranch Dressing I
Potato Minestrone
Slow Cooker Calico Beans
It's Chili by George 2 !!
Lemon Garlic Sirloin Tips
Creamy Buffalo Chicken Dip
Becel® Roasted Sweet Potatoes with Maple Syrup
Italian Rice Casserole
Related recipes
Grilled Turkey Sandwiches
Grilled Beef Tenderloin with Golden Beet and Blue Cheese Puree
Country Potato Salad
Grilled Zucchini Succotash
Magazine
Bacon Cheeseburger Balls
Chipotle Beans and Rice
Creamy Clam Linguine
Cheese Straws
Pecan Pie
Grilled Beef Tenderloin with Golden Beet and Blue Cheese Puree
Nutty Cinnamon Rolls
Mozzarella-Stuffed Meatballs
Ranch Dressing I
Peanut Butter Brownie Pie